Pizza with Hemp Flour

First, make the preferment biga by mixing up the Type 00 Flour (1 1/3 cups), Hemp Flour (3 Tbsp), Fresh Yeast (1/8 tsp), and Water (3.5 oz). Rest for 4 hours at room temperature and then 12 hours in the fridge.

The next day, slowly add the remaining Water (2 oz) while mixing. Once the mixture starts coming together, add Salt (1/2 tsp) and Extra-Virgin Olive Oil (0.5 oz). Mix until the dough is shiny and elastic.

Do a few rounds of slap and fold with an interval of 20 minutes in between each set.

Let the dough rest at room temperature for 2 hours and for 12 hours in the fridge.

Let the dough acclimate at room temperature for 2 hours, then with gentle movements from the center towards the edges, roll it out. Pay attention not to press down all the air bubbles.

Preheat your oven at 475 degrees F (250 degrees C).

Dress with Tomato Sauce (to taste) and bake in a preheated oven at 475 degrees F (250 degrees C) until cooked. It took 8 minutes in my oven. Cover with Stracciatella Cheese (1 1/4 cups) and Fresh Basil Leaves (to taste), a drizzle of Extra-Virgin Olive Oil (to taste), and serve it up!